有机酸中虾壳中钙的溶出特性研究  

Dissolution Characteristics of Calcium from Shrimp Shell in Organic Acids

作　　者：韩凯宁[1] 王盼盼[1] 林海[1] 杨红丽[1] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316004

出　　处：《广州化工》2013年第8期71-72,159,共3页GuangZhou Chemical Industry

基　　金：2012年浙江省大学生科技创新活动计划暨新苗人才计划资助项目(No:2012R411032)

摘　　要：以南美白对虾的虾壳为原料,研究在不同有机酸溶液中虾壳钙的溶出特性,探讨了有机酸种类、酸溶时间、酸溶方式、酸溶温度和甘氨酸对钙溶出率的影响。结果表明:虾壳中总钙含量为31.5%(干重)。三种有机酸对虾壳中钙的溶出效果先后顺序为:柠檬酸〉乙酸〉酒石酸。在柠檬酸体系中,酸溶时间为20 min,酸溶方式为水浴,酸溶温度为80℃时钙的溶出率较高;添加甘氨酸可以大大提高钙的溶出率。In order to explore dissolution characteristics of calcium in the shell of Penaeus vannamei in difterent or- ganic acid systems, the influence of different conditions such as different organic acid systems, dissolution time, dissolu- tion means, dissolution temperature and glycine in dissolving rates of calcium were discussed by experiments. The results showed that the content of total calcium in the shell of Penaeus vannamei was 31.5 % （dry weight）. According to the re- suits of dissolution in different organic acid systems, the order was citric acid 〉 acetic acid 〉 tartaric acid. In citric acid systems, the dissolving rate was the highest when time was 20 min and temperature was 80 ℃ in water bath. Adding gly- cine can greatly improve the dissolving rate of calcium.

关 键 词：南美白对虾 壳 钙 溶出率 

分 类 号：S912[农业科学—水产科学]